Nut cake with caramel sauce

Nut cake with caramel sauce


200 g soft butter 100 g sugar 100 g brown sugar A little vanilla extract 4 eggs 150 g flour 1 packet of cream of tartar baking powder 50 g grated chocolate 50 g chopped hazelnuts 200 g ground hazelnuts 100 g yogurt

For the glaze

Caramel cream

Preheat the oven to 180 degrees top/bottom heat. Mix the soft butter with the white sugar, brown sugar and vanilla extract until creamy. Stir in the eggs one at a time and beat until frothy. Mix the baking powder and flour and stir into the egg mixture.  Fold in the ground and chopped nuts and the grated chocolate. Finally, add the yogurt and mix everything well. Now pour the finished dough into a well-buttered and floured Bundt cake tin. Now bake the cake for 50 to 60 minutes at 180 degrees top/bottom heat. Make sure to do the toothpick test at the end (every oven is different).Now let the cake cool a little and only then turn it out of the tin.

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